Buscas alternativas:
during increase » during increased (Expandir a busca), drink increase (Expandir a busca), during increasing (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
during increase » during increased (Expandir a busca), drink increase (Expandir a busca), during increasing (Expandir a busca)
decrease strain » increase strain (Expandir a busca), decreases pain (Expandir a busca), decreased brain (Expandir a busca)
strain decrease » strains increases (Expandir a busca), stress decreases (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
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“...The processing of spatial and mnemonic information is believed to depend on hippocampal theta...”
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Artigo
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“... females, regardless the tested pair of mosquito population and virus strain and the gonotrophic cycles...”
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“... of SARS-CoV-2 (Wuhan strain). Body weight, clinical score, respiratory function, survival, lung ACE...”
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“..., with bacterial strain INPA 03-11B that was selected in the first experiment, and five percentages...”
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“...Rhesus macaques infected with the WE strain of lymphocytic choriomeningitis virus (LCMV-WE) serve...”
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“... volatile acidity of this mixture and of the newly made wine should not exceed 0.6 and 0.3 g/L, respectively...”
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“... area, regardless of the degree of strain, while mast cells activity was not affected by the treatment...”
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“...© 2021 Institute of Food, Science and Technology (IFSTTF).During dry-cured meat processing, several...”
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“... of these species was observed during drying and storage. OTA was found at all stages of cocoa processing...”
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“... increases physiological quality. The objective of this study was to evaluate the effect of processing...”
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“... presence of glucose in the medium caused an increase of biomass, a decrease in the MDA content and CTT...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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